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Wednesday, April 21, 2010

Frittata with Spring Herbs and Leeks

From the kitchen of One Perfect Bite...I so look forward to the opening of our Saturday Market and farm stands. Their first offerings are paltry and pretty much limited to root vegetables, but the color and attractive displays really get my blood running and my mind spinning with thoughts of what's to come. It also adds an interesting dimension to our Saturday morning and offers the opportunity to visit with friends and acquaintances who have been hibernating for the winter. My first purchases are small. A peek in my basket would show carrots, white turnips, mushrooms, some fresh herbs and leeks. The leeks are spectacular. They are long and narrow, the kind you know will be sweet and add great flavor to any meal. I took one look at them and immediately started menu planning. I decided to make a frittata that uses both leeks and spring herbs. This is an extremely flavorful dish and I think those of you who enjoy robustly flavored food will love this. It's a great dish for brunch or a light supper and it's also very easy to do. Here's the recipe I use for a lovely spring frittata.Frittata with Spring Herbs and Leeks...from the kitchen of One Perfect Bite inspired by Willama-Sonoma Ingredients:2 tablespoons butter4 cups thinly sliced leeks, white and tender greenSalt and pepper to taste6 large eggs1/2 cup mixed minced parsley, basil and mint1/4 cup grated Parmesan cheese

Directions:1) Melt butter in a large nonstick skillet set over medium heat. Add leaks, season with salt and pepper, and saute until softened, about 15 minutes.2) Beat eggs in a large bowl. Whisk in herbs, cheese and a pinch of salt. Pour into skillet, stirring quickly to distribute leeks evenly. Reduce heat to low and cook very slowly until sides of eggs are set but center is still a bit moist, about 15 minutes.3) Preheat broiler. When eggs are set, place skillet under broiler several inches from heat source and broil until top is lightly colored and center firm, about 1 minute. Slide frittata onto a board or serving plate. Cut into wedges. Serve warm. Yield: 4 servings.

What a wonderful green & yellow! It's sunny spring! Love it simple. Have a great day.Blessings, Kristyp/s hug & kisses from me to your grandson! He's such a chubby. How I wish I could pinch on his little cheek! haha...

Our favorite Farmer's market breakfast is a frittata with the offerings of the market baked in a LeCreuset skillet used just for that frittata!!! Yours looks wonderful! (And may have inspired breakfast this morning!)

Mary - I share your passion for the Saturday Farmer's Market. I love to wake up early and browse the stalls. It is quite literally one of my very favorite things to do and the kiddos love it too. You chose a wonderful recipe for your leeks and I'm sure the flavor of them really shined through in this frittata. I wish you many happy Saturdays at the market!

Lovely, Mary. Frittata is a favorite of mine, though I tend to use it more to use up leftovers. Though many call for cooking the frittata slowly to set the bottom, then flipping it, you use the same method as I, namely finishing it under the broiler or toaster oven. I also love it cold or room temp which I think, brings out the flavor of the cheese. When I was teaching, I would take a wedge wrapped up for lunch.

My tart and your frittata could be friends with all their egg, leek, cheese and fresh herb commonalities! As for markets, I am a fan in how they go beyond just fresh produce (which is wonderful) by also building community (like you mentioned) and serving local economies. Lovely blog - I will keep checking in. (:

The herbs in my garden are coming to life and it's so wonderful to be able to pick a handful of chives, parsley and a few springs of thyme and oregano. Signs of wonderful things to come. A frittata is the perfect way to use them.

That's one delicious looking frittata! Love frittatas, they are so easy to make and most everyone enjoys them. I too am so anxious for the farmers markets to open here. Sadly, they do not open until the very end of May. They are the best and your recipe is also!

MaryFunny, I don't go for eggs usually but I love frittatas! Especially with leeks and herbs like this! Leeks are such a flavorful and subtle-tasting veggie and of course herbs are splendid to go along.

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